Chemical composition, nutritional value, benefits and harms in the use of the product. Types of unleavened dough and use in cooking: a recipe for making a classic flour semi-finished product.
Distinctive features, time and place of growth of spit. Botanical description and varieties of mushrooms: edible and inedible. Product preparation recipes.
Useful properties and components of honeysuckle. Overdose and side effects of berries. The use of the plant in medicine and cooking. Growing and harvesting.
Chemical and vitamin composition of kombucha. Mechanism of action, benefits and harms when applied externally. Recommendations for growing and ingestion.
Description and chemical composition of the flywheel. Treatment of diseases with mushrooms. Why is the flywheel useful and harmful? Cooking Applications: How to Cook Properly.
Useful properties of physalis for the body. Application in medicine, cosmetology (decoction, ointment, juice) and cooking. Rules for the use of physalis.
Useful properties of buckwheat for health. Nutritional value and nutritional elements. Types and classification of buckwheat. Application in medicine and cosmetology.
The chemical composition, useful properties, calorie content and the main families of root crops: cabbage, aster, mariev, umbrella. List of edible plants and their storage.
Benefits, harm, contraindications for use and types of yeast-free dough. Vitamin and mineral composition, calorie content and recipes for cooking at home.
The benefits and harms of cottage cheese for the body. Side effects, contraindications and nutritional value. Selection and storage rules. Cooking curd at home.
Vitamin and mineral composition and production of condensed milk. Useful properties, contraindications and a recipe for the preparation of condensed milk. Application in cosmetology.
Botanical description and chemical composition of pine nuts. Medicinal properties and contraindications. Application in culinary and medicine. Product selection and storage.
Nutritional value, chemical composition and beneficial properties of cocoa butter. Use in medicine, cosmetology and cooking. Recommendations for choosing a product.
Botanical characteristics and chemical composition of sweet peppers. Useful properties and contraindications. Selection rules and storage. The use of vegetables in cooking.
Historical background, vitamin and mineral composition and nutritional value of crocodile meat. The benefits and possible harm of the product. Recommendations for selection and preparation.
The technological process of creating and types of sausages. Product features: ingredients, varieties, preparation method. The benefits, harms and calorie content of modern meat products.
Nutritional value and vitamin and mineral composition of veal. The benefits and harms of meat. Rules for the selection and storage of the product. Cooking Uses: Describing the Cuts.
I present recipes for a dish baked in the oven from chicken breast. Meat is dietary and very healthy, it is an excellent fat burner in our body. Recipes are easy to prepare…
